- Written by: Chefluencer Editorial Team
Milan will host the ninth edition of The Best Chef Awards on 1–2 October 2025, bringing one of the industry’s most closely watched gatherings back to Europe after last year's eddition in Dubai. The choice of venue is deliberate. This is a city that understands performance and precision—a place where saffron risotto shares the table with avant-garde tasting menus, and where producers from Lombardy’s fertile fields supply kitchens that define both heritage and experimentation.
For chefs, the Awards have become more than an accolade; they are a moment to measure themselves against the world’s most exacting peers. For the public, they are a rare window into a profession that is constantly re-examining its own boundaries.
A New Formula Takes Hold
Last year’s ceremony in Dubai marked the largest gathering in the Awards’ history: 550 chefs representing 61 countries. It also introduced a structural change that reshaped the way recognition is given. Instead of a straightforward ranked list, chefs were honoured with Knives - a tiered system measuring overall excellence against defined criteria.
The highest level, Three Knives, went to 97 chefs whose scores reached at least 80% of the possible maximum. Two Knives recognised 177 chefs who scored at least 40%. One Knife was awarded to 276 chefs who reached at least 20%. The shift broadened the scope, highlighting not only those at the absolute pinnacle but also those shaping the craft in meaningful ways across the globe.
The 2024 top three reflected a spectrum of approach: Rasmus Munk (Alchemist, Copenhagen) took first place for a vision that fuses immersive storytelling with technical ingenuity; Albert Adrià (Enigma, Barcelona) followed, celebrated for his restless creativity and reinvention; Eric Vildgaard (Jordnær, Denmark) completed the trio, known for refined Nordic cooking rooted in nature. Special honours included René Frank for pastry, Mei Kogo as the top new entry, and Himanshu Saini’s Trèsind Studio as Best Dubai Restaurant.
How the Voting Works
The rankings are decided by 568 voters, a group made up of 348 chefs and 220 food professionals, including journalists, photographers, and industry experts. Each voter submits a list of ten chefs, at least three from their own country, ranking them according to culinary skill, creativity, technique, sustainability, and social commitment. Voting is confidential and independently verified, ensuring that the results reflect peer and industry respect rather than commercial influence.
An Independent Platform
Unlike some other international awards and guides, inclusion in The Best Chef Awards is not tied to government investment or paid inspection programmes. This independence allows chefs from any corner of the world - whether in a major gastronomic capital or a remote region - to be recognised purely on the merits of their work. The system has opened the door for talent that might otherwise be overlooked by more commercially dependent platforms.
Milan’s Two-Day Programme
In October, the Awards will open in the Franciacorta hills, at Bellavista—a setting chosen for its connection to Lombardy’s winemaking and agricultural heritage. Day One will focus on dialogue: the Area Talks programme will bring together chefs, thinkers, and producers to examine how food links people, landscapes, and ideas. The evening will close with a standing dinner shaped by local ingredients.
This first day will also feature a new honour from The Best Chef board: an independent award for chefs providing food relief in the most challenging circumstances. It is designed to spotlight resilience, commitment, and the role of cuisine as a lifeline.
Day Two shifts to Milan’s urban edge. Studio 90, part of the East End Studios complex, occupies a former early-20th-century aeroplane factory in Via Mecenate. Its industrial structure and adaptable production spaces will serve as a dramatic stage for the Awards Gala. Guests can expect a welcome reception, showcases from regional producers, the announcement of this year’s Knife recipients and special awards, followed by an after-party with the energy for which the event has become known.
Names Already on the Bill
Among the first chefs confirmed for Milan are Massimo Bottura, whose Osteria Francescana in Modena has become a cultural landmark as much as a restaurant; Yoshihiro Narisawa of Tokyo, recognised internationally for an approach that binds ecological awareness with refined technique; and Joan Roca of Girona’s El Celler de Can Roca, who continues to explore the intersections of memory, innovation, and hospitality. Their presence signals the calibre of dialogue and creativity expected over the two days, with more names to be announced in the coming weeks.
Looking Ahead
By the time the lights go up in Milan, the Knife system will have had a year to mature, and the industry will be watching how it shapes the conversation. The format allows The Best Chef Awards to celebrate excellence across a broader field while spotlighting those who define the present and future of gastronomy.
In a city that thrives on design, craft, and reinvention, this year’s edition is set to offer both a reflection of where the culinary world stands and a clear statement about where it is heading.
The Best Chef Awards 2024 Snapshot
Dubai, UAE, 18–19 November 2024
Best Chef Awards 2024 full selection of chefs
Top 3 in 2024:
- Rasmus Munk (Alchemist, Copenhagen) – Winner
- Albert Adrià (Enigma, Barcelona) – Second Place
- Eric Vildgaard (Jordnær, Denmark) – Third Place
Special Awards:
- Pastry Award – René Frank (Coda, Berlin)
- New Entry Award – Mei Kogo (Japan)
- Best Dubai Restaurant – Trèsind Studio (Himanshu Saini)
- Science Award – Ángel León (Aponiente, Spain)
- NextGen Award – Michele Lazzarini (Contrada Bricconi, Italy)